RU2356376C1 - Method for manufacturing tinned food "daglanan goyun eti" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: canned food is cooked by potatoes cutting and frying in melted fat, carrots, parsley root, raw onions and garlic cutting and browning in melted fat, prunes blanching and cutting, coriander leaves cutting and freezing, fresh green peas freezing, mixing of listed components with sugar, table salt and hot black pepper under oxygen-free conditions to obtain garnish, mutton cutting and frying in melted fat, mutton, garnish and cherry plum puree packing, sealing and sterilisation.

EFFECT: expands arsenal of technical facilities and dishes used in production of new preserved food, which allow to increase their digestibility.

Description

The invention relates to the production technology of canned meat and vegetable.

A known method of obtaining a culinary dish "Daglanan Goyun Eti", which includes cutting onions and garlic, cutting, beating, sprinkling with onions, garlic, salt and pepper, aging for 1-1.5 hours and frying under pressure in lamb melted fat , her garnish with fried potatoes, stewed carrots with prunes and boiled green peas and pouring meat juice and “Garali” sauce to produce the finished dish (L. Golunova. Collection of recipes for dishes and culinary products of the near abroad. - St. Petersburg: Profession, 2001, p. 343).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for producing canned food “Daglanan goyun eti” involves preparing the recipe components, cutting and frying the carrots, parsley, onions and garlic in melted fat in the melted fat, blanching and cutting the prunes, cutting and freezing greens of cilantro, freezing fresh grains of green peas and mixing the listed components without oxygen with sugar, table salt and black bitter pepper to obtain a side dish, cutting and frying in melted mutton fat, mutton packing, plum puree and garnish with the following flow components pbw .:

mutton 541.97-593.18 melted fat 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 12 black pepper 0.3 mashed plum before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared potatoes are cut and fried in melted fat. Prepared carrots, parsley root, onions and garlic are chopped and sautéed in melted fat. Prepared prunes are blanched and chopped. Prepared cilantro greens are cut and subjected to freezing, preferably slow. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with sugar, salt and black bitter pepper to obtain a side dish.

Prepared mutton is cut and fried in melted fat.

Lamb, garnish and plum puree are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except plum puree, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials.

In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. She was 2.5 · 10 ⁵ for the experimental product and 2.1 · 10 ⁵ for the control product, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method of producing canned food, which involves preparing the recipe components, cutting and frying carrots, carrots, parsley, onions and garlic in melted fat, melted butter, blanching and cutting prunes, cutting and freezing cilantro greens, and freezing fresh green pea grains and mixing the above components without oxygen with sugar, salt and bitter black pepper to obtain a side dish, cutting and frying in lamb lamb fat, packing lamb, side dish and plum about mashed potatoes at the following consumption of components, parts by weight:
mutton 541.97-593.18 melted fat 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 table salt 12 black pepper 0.3 mashed plum before the release of the target product 1000,
sealing and sterilization.